So I finally got around to trying kale chips, not even a few months but a good few years behind everyone else! I can testify that they are quite delicious and moreish. Almost a replacement for the real deal, however I don’t think I will every be able to go past kettle chips. Something I am not able to resist are golden, crispy, salty potato chips. I think just about everything else I can abstain from for a certain amount of time but potato chips, or crisps as we called them in the UK, have always been somewhat of an addiction. Absolutely no idea why I have waited so long to try these kale take on chips as they are seriously good, and they are green so they must even be good for you, so a win win!
Crispy Kale and Roast Vegetable Salad with Lemon Tahini Dressing
1 bunch kale
4 cups mixed roast vegetables
Salt and pepper
Pinch chilli flakes (optional)
Olive oil for drizzling over the kale and roast vegetables
3 tbsp tahini
Pinch of chilli flakes
Juice of 1 lemon
For the kale chips: Pre-heat your oven to 160C / 300F. Rinse and dry the kale, then remove any rough stems or tough centre ribs. Very roughly chop the kale and toss with a drizzle of olive all and a good pinch of salt and pepper. Line a baking tray with baking paper (less washing up!) and place the kale in a single layer. Pop in the oven and bake for 15-20 minute until the kale is crisp. Remove from the oven and allow to cool. While the kale chips are cooling prepare the roast vegetables.
For the roast vegetables pre-heat your oven to 190C / 375F. I used pumpkin, carrot, parsnip, beetroot and maori potatoes, the purple ones add such a bright dash of colour. However you can use any mixture that takes your fancy. Cut the vegetables in to bite sized pieces and place on a roasting tray. Season with salt and pepper, a pinch of chilli flakes if you like a little heat, drizzle with a little olive oil and toss everything together. If you are using beetroot or the maori potatoes roast them in separate dishes to avoid their colour bleeding to the other vegetables.
Place the vegetables in the oven for 25-30 minutes until cooked through and well roasted. A little browning and caramelisation just adds more flavour to the salad.
For the dressing place the tahini, lemon juice and chilli flakes in small bowl and stir to combine. Set aside until ready to serve. The dressing will thicken while it sits, so just before serving just add a little water to thin it down, just a teaspoon or so at a time until you have quite a thick dressing but one that you can easily drizzle over the salad.
To assemble the salad place a layer of kale chips on individual plates or a platter if sharing. Top with the roasted vegetables and drizzle the the lemon tahini dressing.
A meal in itself. The sweetness of the roast vegetables playing nicely with the crispy greens and I do like the little hit of heat the chilli delivers. The dressing is a little tart yet a little creamy and brings everything together making this feel just a little luxurious, which I find is always a good thing when it comes to salads!
If you like this you might like this Chard and Kale Falafel with Lemon Tahini and Sumac Sauce
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